PHIL
says PHIL UP with phabulous
LOBSTER THERMIDOR
2 cooked lobsters, split
¼ cup butter
1/3 cup flour
1 tsp. each of salt, minced onion, dry mustard
¼ cup minced parsley
½
cup sautéed sliced mushrooms
¼ cup grated Swiss cheese
2 cups cream
½ cup sherry
Pepper
2 tbs. brandy
Dice the lobster.
Melt butter, blend in flour and add seasonings. Add cream and cook
and stir to
smooth sauce. Add wine, mushrooms and
pepper. Heat lobster in sauce, adding brandy, and fill shells. Top
with cheese, broil ‘til bubbling and serve hot. Serves four—it’s
so delicious they’ll help you with the dishes after.
Everyone’s
talking about
PHIL’S
PHABULOUS PINK
SHRIMP DIP
3 ounces cream cheese
1/3 cup mayonnaise
3 tablespoons chili sauce
2 teaspoons lemon juice
¼ teaspoon Worcestershire sauce
½ lb. cooked, peeled and deveined shrimp cut fine.
Sour cream to taste
Combine all ingredients and be prepared for raves at your next party.
PHIL’S
says that THIS IS GREAT!..
CHICKEN ROMA
6 Phil’s
chicken breast, boneless, skinless
Salt and Pepper
½ cup milk
3 tablespoons butter
1 tablespoon flour
2 tablespoons grated parmesan cheese
2 tablespoons grated Swiss cheese
Pound
chicken flat (optional). Rub with salt and pepper. Brown
in 2 tablespoons butter on both sides. Set aside. Melt
1 tablespoon butter,
stir in 1 tablespoon flour, add milk. Bring to a boil.
Keep stirring until thick and smooth, about 10 minutes.
Add parmesan and Swiss cheese.
Place chicken in shallow pan. Spread each piece with cheese
sauce. Brown in oven about 10 minutes. This is equally good
with breast of turkey pounded into cutlets.
ORANGE
DUCK
...phrom PHIL’S
Dephrost Phil’s
Cooked duck ( sold in halves). Prepare sauce. Pre-heat oven to 400
degrees.
Pour some of the sauce on the duck, and
leave some to serve at the table.
Heat duck phor ten minutes or until hot.
Orange
Sauce: a la PHIL’s
1 tbs. corn starch
1 cup orange juice
1/3 cup granulated sugar
1/3 cup brown sugar
½ cup grated orange rind if desired
Combine and stir over low heat until sugar dissolves. Simmer until
slightly thick
and transparent (approximately 5 minutes). Extra sauce
may be served with duck.
PHIL’S
PHABULOUS BEEF FILLET GORGONZOLA
Fillet Mignon, Rib-Eye-, New York, or Top Sirloin
1 cup gorgonzola cheese
2 tablespoons green peppercorns, rinsed
4 tablespoons extra virgin olive oil
4 steak fillet 8 to 10 ounces each... your choice.
2 garlic cloves, minced
1 cup tawny port
2/3 cup heavy cream
Crush peppercorns and set aside. Heat oil over medium high heat in
a fry pan. Sear steaks for about 3 or 4 minutes per side. Remove from
pan, set aside and keep warm.
Using the same pan, add garlic, peppercorns, and port. Bring to a
boil, add cream and stir constantly until mixture is reduced by half.
Stir in gorgonzola cheese (or blue cheese) and cook until cheese melts
and the sauce is smooth.
Make 4 slashes
in the top of each steak, cutting each about ¾ of
the way through, forming pockets. Fill each pocket with the cheese
sauce and spoon the remaining sauce over the top of the steaks. Serve
immediately.
